Question re CL Beef Meatballs

[RBarry]

After seeing the previous post on the successful appetizer party, I decided to look up the recipe for the Beef Meatballs which was suggested to use for the Honey and Garlic Meatballs appetizer.

Question, has anyone ever used turkey for these? We don't eat beef and I was curious how they would turn out. We're having a Christmas Eve cocktail party and thought these would go well.

Thanks!

[sneezles]

I have used turkey for these meatballs and have found that adding some applesauce helps keep them moist sort of like using it for fat replacement as in baking. I use about 2 tbs per pound of ground white turkey. I suppose if you use the hgiher fat turkey it wouldn't be necessary.

[Tizzylish]

I've never tried turkey in the beef meatball recipe, so I'm not sure how it would turn out. If you don't care for beef, use your favorite turkey meatball recipe. The sauce that coats these meatballs is also great on hunks of chicken that I skewer, or chicken wings too!

I like Giada's turkey meatball recipe from Everyday Italian, you could sub those for the beef meatballs easily I think. But since you aren't simmering them in the sauce, make sure they are cooked all the way before coating with the honey garlic mixture. ;)

Mini Turkey Meatballs Recipe courtesy Giada De Laurentiis
Show: Everyday Italian
Episode: Antipasti Party

1 small onion, grated
3 garlic cloves, minced
1 large egg
1/4 cup dried bread crumbs
3 tablespoons ketchup
1/4 cup chopped fresh Italian parsley leaves
1/4 cup grated Parmesan
1/4 cup grated Pecorino Romano
1 teaspoon salt
1/4 teaspoon ground black pepper
1 pound ground dark turkey meat
3 tablespoons olive oil
26 ounces Simple Tomato Sauce, recipe follows, or store-bought marinara sauce

Add the onion, garlic, egg, bread crumbs, ketchup, parsley, Parmesan, Pecorino, salt and pepper to a large bowl and blend. Mix in the turkey. Shape the turkey mixture into 1 1/4-inch-diameter meatballs. Place on a large plate or baking sheet.
Heat the oil in a heavy large frying pan over medium-high heat. Add the meatballs and saute until browned on all sides, about 5 minutes. Turn off heat. Transfer the meatballs to a plate. Pour off any excess oil. Add the marinara sauce, about 3 cups. Return all the meatballs to the pan. Turn the heat to medium-low and simmer until the sauce thickens slightly and the flavors blend, 15 to 20 minutes. Season the sauce, to taste, with salt and pepper.

Transfer the meatball mixture to a serving bowl. Serve with toothpicks.

[lindrusso]

I used lean ground turkey for this recipe once and they were, IMO, way too dry. So you can either try Sneezles applesauce or do as Tizzylish suggested and use a recipe specifically designed for lean ground turkey, but I don't suggest an outright subsitution unless you're using regular ground turkey which is fairly high in fat.

Alysha :)

[sneezles]

I also don't bake them as long as the recipe calls for since they're iether going into gravy or Lindrusso's Marinara...which is where they are tonight!:p

[Peeps]

I've subbed turkey in that recipe quite a few times with no problems. Love that recipe!

[RBarry]

The suggestion of using the applesauce is wonderful. I never thought of doing that with ground meat before. I think I'll definitely try the mini turkey meatballs recipe for this function and try the other (using turkey) on my own before using it to serve people. At least I know it's "tried and true."

Thanks everyone.